TAGINE OF OKRA TOMATOES

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Okra
4 1/2 lb Tomatoes, peeled, seeded
— chopped
2 tb Parsley, chopped
1 1/2 ts Sweet paprika
1 t Garlic, chopped
Salt
3 tb Vegetable oil

Wash, top tail the okra. String together with
thread into a “necklace”. Over high heat, cook the
tomatoes with the parsley, paprika, garlic, salt
oil, mashing down the tomatoes as they cook. After 10
minutes, lower the heat to medium, add the okra
begin to poach iti n the sauce. From time to time
lift up the necklace to stir. After the okra is
tender, remove keep warm. Continue to reduce the
tomatoes until all the water has evaporated the oil
is released. Fry the tomatoes in this released oil,
stirring continuously. Gently pull out the thread,
place the okra in the serving dish. Pour the sauce
over the top. Serve hot or lukewarm.

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Popularity: 3% [?]

ALMOND SPLINTERS

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Milk chocolate, broken into
6 oz Slivered almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays.
Allow to set in a cool place; store in airtight container in cool
place.

Makes about 25.

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Popularity: 8% [?]

Cappucino Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 33 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coffee creamer — powdered
1 cup chocolate milk mix — powdered
2/3 cup instant coffee granules
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine all ingredients, mix well. Store in an airtight container.

To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add
1 cup boiling water, stir well.

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NOTES : Great served with a scoop of ice cream or whipped topping.

Popularity: 4% [?]

Penne with Artichoke Hearts

Recipe By : Eating Well Jan/Feb 1994
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ozs artichoke hearts, frozen — defrosted
8 ozs fresh spinach — washed
1 lb penne — cooked al dente
1 sm onion — thinly sliced
2 cloves garlic — minced
3/4 tsp oregano
salt and pepper — to taste
3/8 c dry white wine
3 tbsps lemon juice
3/4 c fat-free ricotta cheese
1 tbsp lemon zest — grated

Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set
aside. While pasta is cooking, saute onion and garlic in water until soft. Add
oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine,
lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer,
stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir
in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest
just before serving.

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Per serving: 508 Calories; 2g Fat (4% calories from fat); 24g Protein; 95g
Carbohydrate; 8mg Cholesterol; 289mg Sodium

NOTES : use more artichokes and spinach if desired
too lemony for kids

Nutr. Assoc. : 0 0 4363 0 0 0 0 0 0 0 0

Popularity: 6% [?]

Title: Koala Kookies
Categories: Cookies, Newspaper
Yield: 5 Dozen

1 c Butter, softened
4 tb Powdered sugar
1 tb Vanilla
2 c All-purpose flour
1 c Walnuts, chopped
Powdered sugar

1. Mix butter and powdered sugar in a large bowl until smooth and
creamy. 2. Add vanilla. Mix well.
3. Add flour and walnuts. Mix well.
4. Roll into small balls and flatten on a greased baking sheet.
5. Bake in a preheated 350-degree oven for 12 to 15 minutes.
6. When cookies are cool, sprinkle powdered sugar on top.
Makes about 5 dozen.

Typed by R. Thompson (r-thompson@usa.net) Sept 1998
Source: Rookie Cookie’s Recipes from the Mini Page, The
News-Enterprise Elizabethtown KY

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Popularity: 7% [?]

Halloween Face Paint

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Teaspoon cornstarch
1/2 Teaspoon water
1/2 Teaspoon cold cream
2 Drops food coloring

Preparation :
In a small mixing bowl, combine all ingredients, mix well.

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Popularity: 7% [?]

Title: APPLE BREAD PUDDING
Categories: Desserts, Low-fat
Yield: 12 servings

2 c Nonfat milk
3/4 c Maple syrup
1 tb Ground cinnamon
1 c Egg whites (6-8 eggs)
4 c Diced bread
2 c Apple, peeled, cored and
Diced
1 c Raisins

Preheat the oven to 350F. In a large bowl, combine the milk, maple syrup,
and cinnamon. In another bowl, beat the egg whites until frothy. Add the
egg whites to the milk mixture and stir to combine thoroughly. Add the
bread and toss well. Set aside to soak for 30 minutes.
Fold in the diced apples and raisins and pour into a nonstick or lightly
oiled 8x12x2″ baking dish. Bake for 45-50 minutes, or until the top is
very brown and crisp. A knife inserted into the middle should come out
clean at this point. Serve warm or at room temperature.

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Popularity: 3% [?]

NEW-FASHIONED CABBAGE ROLLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TANGY TOMATO SAUCE—–
2 tb Vegetable oil
1 c Onions — chopped
28 oz Tomatoes, canned — coarsely
-chopped, with liquid
1/2 c Sweet vermouth or apple
-cider
2 tb Lemon juice
3 oz Tomato paste
Salt and pepper to taste
—–FILLING—–
2 tb Vegetable oil
1 c Onion — chopped
1 Garlic clove — minced
4 oz Mushrooms — chopped
2 1/2 c Wild rice — cooked
1/2 ts Paprika
1/2 ts Dill seed
1/2 c Dried fruits, such as
-raisins, apples, apricots,
-peaches or pears — chopped
2/3 c Walnuts — finely chopped
1 md Green cabbage head

Sauce: Heat oil in medium saucepan. Add onions and
saute until transparent. Add tomatoes, vermouth or
cider, lemon juice and tomato paste. Cook over medium
heat 15 minutes. Add salt and pepper to taste.Makes 4
cups.

Filling: Heat oil in large skillet.Add onion and
garlic and saute until onions are transparent. Add
mushrooms and cook briefly, about 4 minutes. (Don’t
let mushrooms get soft and turn gray).Stir in the
rice,paprika,dill seed and dried fruit.Cookuntilfruit
softens, about 10 minutes. Stir in walnuts and remove
from heat.

Preheat oven to 350 degrees. Core the cabbage and
place in a large kettle of boiling water. Parboil 5
minutes. Meanwhile, spread about 1/3 of the tomato
sauce in the bottom of a large casserole.

Remove cabbage from pan, drain and cool slightly.
Carefully peel off 16 cabbage leaves. If inner leaves
are too stiff, place them back in the boiling water
for 1 to 2 minutes until pliable. Put 2 to 3 tbs of
filling in center of each cabbageleaf. Rollup leaf,
tuckingin sides as you roll, and place each packet
seam-side down in a layer in the casserole. Cover
layer with sauce. Continue rolling,layering and adding
sauce until you’ve used up the filling.

Cover and bake 45 to 60 inutes, until fully cooked.
Remove from oven and let stand about 30 minutes to
allow flavors to develop. Serves 6.

Per serving: 283 cal; 6g prot; 10 g fat; 36 g carb;
0chol; 214 mg sod; 4 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

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Popularity: 11% [?]

CHUNKY SPICY AVOCADO SALSA

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 avocados, peeled — seeded and chopped
Juice of one lime
1/2 cup onion — finely chopped
1/2 yellow pepper, seeded — and finely chopped
3 plum tomatoes — chopped
1 jalapeno, seeded — and finely chopped
Salt and pepper

Combine all ingredients in a bowl and gently
toss to together with a fork.

Variation: Mash the avocados and stir in remaining ingredients.

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NOTES : Show #BW8310

Popularity: 6% [?]

Title: Antipasto
Categories: Appetizers, Dips
Yield: 10 servings

2 ea Green peppers
2 ea Stalks of celery
1 ea Garlic clove
1 ea Flowerets of med cauliflower
1 c Tuna fish drained
1 t Granulated sugar
1 ea Medium onion
3 ea Carrots
1/2 lb Sliced mushrooms
2 T Oil
1 ea Juice of one lemon
13 oz Bottle of ketchup

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5
minutes. Pour into sterilzed jars, cool and refrigerate. When
serving, place antipasto in a pretty dish, surround with crackers.

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Popularity: 2% [?]